Mini Pancakes with Biscoff
These mini pancakes are filled with banana & biscoff, the perfect duo for a breakfast treat.
Servings: 6
Calories: 281kcal
Cost: £0.82
Equipment
Ingredients
- 1 egg (£1.00/6)=(£0.17)
- 170 ml oat milk (£1.30/6)=(£0.22)
- ½ tsp Biscoff spread per pancake (£2.50)
- 2-3 bananas, sliced into thin coins (£0.38)
- Optional maple syrup to top
Cupboard Essentials
- ½ tbsp baking powder
- 150 g flour
- Pinch of salt
- Rapeseed oil for frying
Instructions
- Combine the wet ingredients (oat milk and egg) for the pancake batter in a large mixing bowl. Stir the flour, salt and baking powder into the bowl and whisk until smooth and combined.
- Add approx ½ tsp of biscoff spread per banana piece and place on a baking tray, so that they are ready to dunk into your pancake batter.
- In a non-stick pan on a low/medium heat, add around ½ tbsp rapeseed oil to coat the bottom of the pan. If you have spray oil here that would be perfect.
- Dunk the Biscoff banana into the pancake mixture using a fork to dredge it through the batter. Use a knife to scrape under the fork to remove the excess batter and place into the frying pan.
- Repeat until you have around 6-8 in your pan and fry each side for around 2 minutes. Repeat until all the ingredients are used up and enjoy! Serve with an optional drizzle of maple syrup/honey.
Notes
- Use a fork to coat the banana with pancake batter, allowing excess to drip off
- Use a knife to slide pancake-coated banana into the pan at a 45° angle
- Avoid moving pancake until batter has set to maintain its shape
Nutrition
Calories: 281kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g